CocoRibe Coconut Flan with Blackberries and Raspberries for Sweet Amber!

My friend Amber came to visit; she is a sweetheart. Therefore, I decided to make her something that she probably doesn’t eat weekly and came up with my “Heart Coconut Flan”. I guess I scored, since she was happy about it.
 
Approximate Prep and Cooking Time: One hour and ten minutes
Approximate Cost: $7.53 or .94 per serving
Servings: 8
 
Ingredients
1 (12 oz.) can evaporated milk (.99)
1 can condensed milk ($1.45)
1 (13.5) can of Goya Coconut Milk ($1.99))
1 tbsp. Coconut Liquor (.90)
1 tbsp. Vanilla (.90)
5 whole eggs (.80)
 
1 cup of white sugar for the caramel (.50)
 
Directions
Preheat the oven at 350 degrees.
Add the sugar to a skillet on med high until it melts and turn to caramel. (Don’t burn it)
Carefully, pour the caramel into a mold of your choice, set aside.
Place the mold inside a larger mold, pour hot water and place the caramel mold in the middle. Set aside.
 
In a blender, add all the ingredients in the order they are listed and blend.
Add the blender mixture into the caramelized mold.
Place in the oven and bake for 1 hour. Check for doneness in the middle. An inserted toothpick must come out clean. The flan will jiggle.
Remove from the oven and let it cool completely.
To plate it, place a larger plate over the flan mold and making sure the flan is completely detached from the sides, carefully turn it upside down to remove from the mold.
  
HACK: Why not use berries to garnish? They are colorful and delicious!